Miso-Glazed Roasted Eggplant Donburi Bowl

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Roasted eggplant glazed with savory-sweet miso sauce served over steamed rice for a comforting and umami-rich Japanese-inspired meal. This Japanese-inspired Thanksgiving recipe (vegetarian), ready in about 40 minutes, pairs Japanese eggplants, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 4 Japanese cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 425°F. Brush the cut sides of 3 halved Japanese eggplants with 2 tablespoons vegetable oil and place cut side up on a baking sheet lined with parchment paper.
  2. Step 2: Roast the eggplants for 25 minutes until tender and slightly browned around the edges.
  3. Step 3: Meanwhile, in a small bowl, whisk together 3 tablespoons white miso paste, 2 tablespoons mirin, 1 tablespoon soy sauce, 1 tablespoon brown sugar, and 1 teaspoon sesame oil until smooth.
  4. Step 4: Remove eggplants from the oven and brush the miso glaze generously over the cut sides. Return to the oven and broil on high for 3-5 minutes until the glaze is bubbling and caramelized but not burnt.
  5. Step 5: Divide 2 cups cooked short-grain white rice between bowls. Slice the glazed eggplant and arrange on top of the rice.
  6. Step 6: Garnish with 2 thinly sliced scallions and 1 tablespoon toasted sesame seeds before serving.

Related recipes